Smooth, creamy and velvety, this traditional Irish Potato and Leek Soup will warm you up, fill you up and make you dream of Dublin! I love everything Irish, and just thinking of St. Patrick’s Day has me writing, cooking and posting even more classic Irish recipes. This is not a full of chunky potatoes and hunks of vegetables soup. No, this potato soup is seasoned carefully and lightly with leeks, celery and chicken stock. When all the ingredients are thoroughly cooked, the soup is either pureed in a food processor, immersion blender or put through a food mill to make it silky smooth. Finished with cream, it is rich and luscious. To make it extra special, fry up some bacon until crisp and sprinkle bits over the top along with lots of minced parsley. Dan says it’s even better the next day after the flavors have melded together. So…….Erin go Bragh!